Make a bright, light and healthy dessert in the form of a salad of grilled fruits. So that fruits and berries do not turn in porridge, it is better to take strong, slightly unripe fruits. Fry them until sugar crust forms, pour refreshing lemon-mint syrup and serve. Can also be served with a scoop of vanilla ice cream or pancakes. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Fruit salad
- 300 gr strawberries, peeled and cut in half
- 4 bananas, cut in half lengthwise
- 1 tbsp. fresh blueberries
- 1/4 Art. Sahara
- 1/4 Art. chopped mint leaves
- Juice 1 Lemon
- 3 tbsp. l simple syrup, recipe see below
Simple syrup
- 1/4 Art. water
- 0.5 tbsp. Sahara
Recipes with similar ingredients: strawberries, bananas, blueberries, lemon juice, syrup, mint
Recipe preparation:
- Place the grill pan in a moderately high heat. medium-sized mix all the fruits with sugar. Fry on moderate heat until golden brown, about 3 to 4 minutes on each side.
- In another medium-sized bowl, combine mint, lemon juice and sugar syrup.
- Transfer the finished fruit to a dish, pour on top lemon mint syrup and serve. Simple syrup. In a pan over moderate heat, heat water and sugar. Bring to a boil, then reduce heat and boil the syrup for 5 minutes or until full dissolving sugar. Remove the pan from the heat, cool the syrup. It can be stored in the refrigerator in a tightly closed container for 2 weeks. Exit: 1/2 tbsp.
